A candlenut menu is not complete without the signature Peranakan dishes. These include the Buah Keluak, made from soaked and scrubbed black nuts. The “black gold” filling is then extracted and served with chicken or Waygu beef. Candlenuts are also a popular choice for desserts.
If you’re in the mood for a unique burger, try the buah keluak burger on the Candlenut menu. It’s made with a beef patty and a fried egg slathered in buah keluak sauce. The burger is served on a potato bun. The burger debuted as a staff meal at Candlenut but is now available for customers to enjoy. In addition to the burger, they brought their buah keluak paste onto the minced meat.
Candlenut is proud to be a pioneer in using local ingredients in its dishes in the spirit of tradition. Buah keluak is an ingredient used in many traditional Nonya dishes. Its rich, earthy taste is an ideal partner for chocolate. Candlenut also has a buah keluak ice cream. The creamy treat is topped with a chocolate crumble and chilli sprinkles.
Candlenut is an upscale Malaysian restaurant that pays homage to traditional food while pushing boundaries. Currently residing at the Dorset Hotel, Candlenut is soon moving to a new location in Dempsey. In the meantime, Chef Jordi spoke with Awfully Chocolate’s Lyn Lee to discuss the restaurant’s cuisine and heritage.
Buah keluak is not a common ingredient on menus. It contains hydrocyanic acid, which can be lethal if consumed in large quantities. However, it’s a staple in many Peranakan Chinese kitchens. Ayam buah keluak, served at special occasions, is considered a ceremonial dish, similar to fugu sashimi. This nutty fruit blends seamlessly with chocolate and other ingredients.
Candlenut is the first Michelin-starred Peranakan restaurant in the world, and the menu is chock full of authentic and refined Peranakan fare. The chef’s philosophy is to retain the essence of traditional Peranakan dishes while adding modern twists. Chef Malcolm Lee is dedicated to elevating traditional Peranakan dishes.
The King Tiger Prawn is a perfect example of Nyonya cooking, with a slightly spicy flavour. The chef manages the dish’s heat without losing the distinctive Peranakan characteristics so diners won’t sweat after eating it.
Westholme Wagyu Beef is a lump of meat from the Western Australian region that is highly regarded for its superior quality. Its beef is sourced from wagyu cattle raised on Mitchell grass and finished on proprietary blends. It has won two gold medals in the Australian Wagyu Association’s branded beef competition. Some of Australia’s top restaurants use Westholme’s beef. It’s even on the menu of Argentinian restaurant Bochinche.
The Westholme Wagyu Beef Rendang is one of the dishes that will make you want to visit Candlenut in Singapore. This Peranakan restaurant is one of the world’s first Michelin-starred restaurants and serves various delicious dishes. One of the most popular dishes is the Westholme Wagyu Beef Rendang, a delicious and hearty dish full of flavour. You can order it at the restaurant’s A la Carte menu or take it home.
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